Cheesy Breakfast & Brunch Egg Wraps
Breakfast's greatest hits all wrapped up into one flavor-packed classic. You can't go wrong with something so right.
Ingredients
- 3-4 slices bacon, diced
- 1 cup bell pepper, diced
- 1/4 cup onion, diced
- 1 jalapeno, de-seeded, rinsed and diced (optional)
- 1 tbsp olive oil
- 1 cup Crystal Farms Shredded Asadero
- 6 large eggs
- 2 tbsps half & half (or heavy cream or milk or sour cream)
- 1 tsp salt
- 6 medium flour tortillas (or 4 large)
- 1 tbsp oil, for pan
Instructions
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Heat a large non-stick pan to high heat. Add diced bacon, bell peppers, onion, jalapeno and olive oil. Cook on high for 3-4 minutes or until bacon is crispy. Transfer to a bowl, wipe down pan and return the pan to heat to cook eggs.
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In a large bowl, whisk the eggs, half & half and salt. Pour 1 tablespoon olive oil or butter into the pan and heat for 1 minute. Add eggs and ½ cup of shredded cheese. Cook, stirring frequently for 2 minutes or just until the eggs begin to set. transfer eggs into another bowl and wipe down pan again.
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Lay each tortilla on a clean flat surface, fill each tortilla with scrambled eggs, some of the veggie mixture and cheese. Fold into a tight burritos shape. Toast for 1-2 minutes per side with a teaspoon of olive oil or butter in the same pan until the outside is crispy and golden. Serve warm with your favorite salsa.
Chef's Tips & Suggestions:
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You can also add avocado, sriracha, cilantro, and lime juice into the wraps if desired.
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To Freeze: Wrap the burritos tightly in the aluminum foil and then place in a gallon-sized zip-top freezer bag for longer-term freezing. To eat, Unwrap and microwave on high for 1 to 2 minutes, until warmed through, or heat in a regular or toaster oven at 350°F for 12 to 15 minutes.
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